Ingredients
- Butter, for greasing the pie dish
Filling:
- 1/4 cup quick cooking tapioca pearls, such as Minute Tapioca
- 1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries
- 1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced
- 1/2 cup brown sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- Zest of 1 large lemon
- One 9-inch unroll-and-bake refrigerated pie crust
- 1 egg white, lightly beaten
Topping:
- 1/2 cup slivered almonds
- 1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled
- 1/2 cup quick cook oats
- 1/2 cup almond flour
- 1/2 cup brown sugar
Directions
Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.
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By sjhunter1
Austin, Texas
on July 30, 2012
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I couldn't find tapioca at any of the 3 stores I went to, so I used regular all-purpose flour instead. The pie was great, except for the base pastry part was still a bit raw - I would advise blind baking the empty pie shell first for 10 mins. I also only used half the amount of cinnamon called for. Almondmeal flour is $17 for a tiny bag, so I just used regular all-purpose instead.
By FoodieBeverly
Florida
on July 23, 2012
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LOVED this recipe ! I didn't have almond flour, used all purpose and also replaced the slivered almonds in topping with finely chopped macadamias because again it was what I had on hand. I also used a little less lemon juice and zest after reading reviews and it worked out perfectly, a nice lemon tang was a perfect compliment to other fruits but more would have been too much. Will definitely make again, going to try blueberries and cherries next time. Thank you Giada for a DELICIOUS pie recipe.
By bijousmom
on July 07, 2012
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Not real happy with the pie. Not enough sugar for the fruit I used. To much lemon zest. The blueberries and lemon took over the flavor completly. Loved the topping though, would use that on other recipes.
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